Basic Chocolate Glaze

October  2, 2017
6 Ratings
Photo by Ren Fuller
Author Notes

This is my go-to chocolate glaze. Because dark, milk, and white chocolate all have different consistencies, the amount of cream added needs to be adjusted for each variety to maintain a glaze-y consistency. It's perfect for glazing everything from cream puffs to cookies to layer cakes—and makes killer drips (see the full article on Drip Consistencies, below). Recipe from my book, The Fearless Baker, available October 24th, 2017.

Featured in: Drip Consistencies 101. —Erin Jeanne McDowell

  • Makes about 1 1/2 cups glaze (enough for about 12 pastries or one 8 or 9 inch drippy cake)
  • 1 1/2 cups (227 g) chopped dark chocolate (I use 60%)
  • 3/4 cup (181 g) heavy cream
  • Note: For milk chocolate glaze, use ½ cup (121 g) heavy cream. For white chocolate glaze, use 1/3 cup (80 g) heavy cream.
In This Recipe
  1. Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil over medium heat.
  2. Pour the hot cream over the chocolate and let sit for 15 seconds undisturbed, then stir, beginning in the center of the bowl with small circular motions and widening the circles until the ingredients are uniformly combined and the ganache is smooth.
  3. Let the ganache cool slightly before using. If you make it ahead, you’ll need to gently warm the ganache (over a double-boiler is best).

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.